Spring Greens Lemon Vinaigrette (Printable)

Tender spring greens combined with cucumber, radishes, and a tangy lemon dressing topped with almonds and goat cheese.

# What You’ll Need:

→ Salad Components

01 - 4 cups mixed spring greens (arugula, spinach, baby lettuce, etc.)
02 - 1 small cucumber, thinly sliced
03 - 1 cup radishes, thinly sliced
04 - 1 small bunch fresh chives, finely chopped
05 - 1/3 cup crumbled goat cheese (optional)
06 - 1/4 cup toasted sliced almonds

→ Lemon Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/2 tsp fine sea salt
12 - 1/4 tsp freshly ground black pepper

# How-to Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until fully emulsified and smooth.
02 - In a large salad bowl, combine the spring greens, cucumber, radishes, and chives.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Top with crumbled goat cheese (if using) and toasted sliced almonds.
05 - Serve immediately while greens are crisp and vinaigrette is fresh.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a fancy bistro
  • Its endlessly adaptable based on what you have in the fridge or market
02 -
  • Dressed greens wilt quickly, so toss the salad immediately before serving and never refrigerate after dressing
  • The vinaigrette will keep in the fridge for a week, but bring it to room temperature and whisk before using
03 -
  • Use a salad spinner to remove excess water from greens, which prevents diluted dressing
  • Tear large greens by hand rather than cutting with a knife for a more natural look

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